Monday, April 21, 2014

Bittersweet chocolate cake
12 oz. bittersweet chocolate, cut in pieces
3 sticks unsalted butter, cut in pieces
1/3C water
1C sugar
6 whites
6 yolks

sifted powdered sugar
1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 300F.  Line a 10-inch spring form pan with parchment and butter.  Melt chocolate and butter in a bowl over simmering water, remove from water and let cool slightly.  Beat whites until soft peaks, add sugar and beat until almost stiff.  Add water to chocolate mixture.  Add the yolks one by one, stirring gently after each addition.  Fold in 1/3 of the whites to lightly the mixture.  Gently fold in the reminder.

Turn the mixture into the prepared pan and bake 50 – 60 minutes or until a thick crust forms on the top and the center does not shake when the pan is moved gently.  Cool cake briefly on a rack.  Run a knife around the inside of the pan and release the ring but leave it around the cake.  When ready to serve, sprinkle with sifted powdered sugar and cut in wedges and serve with whipped cream.
MAKES:  12 servings

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